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Fresh Tuna Fajitas



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La Belle Cuisine


Fresh Tuna Fajitas

Tom Fitzmorris

“One day when I had a surplus of gorgeous fresh tuna on hand, I sliced
it up and proceeded as if it were beef in a standard fajitas presentation.
It worked better than I thought it would, and it was a lot more tender.”

Serves four

1/4 cup vegetable oil
1 pound fresh tuna, cut into slices about 1/2 inch
wide and 1/4 inch thick
1 red bell pepper, seeds and membrane
removed, cut into strips
1 yellow bell pepper, seeds and membrane
removed, cut into strips
1 medium yellow onion, cut into strips
1/4 teaspoon salt
1 lime
8 large flour tortillas, warmed
1/2 cup pico de gallo (recipe follows)

1. On a griddle or in a large black-iron skillet, heat the oil till it just begins
to smoke over high heat. Be sure to turn on the exhaust fan.
2. Toss the tuna and the vegetables into the hot oil and shake it down so everything is touching the bottom of the skillet. After about ten seconds,
turn everything over with a metal spatula. Sprinkle on the salt. Repeat
that process until everything is seared on at least every edge, but no so
long that the tuna has completely lost its interior pinkness.
3. Wrap a cheesecloth around the lime, and squeeze the juice over the
tuna. Immediately transfer the grill/pan contents to a serving plate and
serve steaming, with flour tortillas and pico de gallo.
4. Spoon some of the fajitas mixture onto a tortilla, dress with pico de
gallo, roll up and eat.

Pico de Gallo

Makes about 1 cup

“The name literally means "beak of the rooster." I've heard that this is
because there should be chile peppers hot enough to make you feel as
if you were being pecked on the tongue by a chicken, but most of these
concoctions are mild. As is this one. It's the classic relish for fajitas,
but you might think of some other uses.”

1 tomato, seeded and diced finely
1/2 medium onion, chopped
6 sprigs cilantro, chopped
1 small jalapeno, seeds and membrane
removed, chopped finely
2 teaspoons lemon juice
[We prefer lime juice.]
1/3 teaspoon salt

Combine all the ingredients and refrigerate for between 15 minutes and
two hours. (It starts disintegrating after that time, and there's nothing
worse than non-crunchy pico de gallo.)

Featured Archive Recipes:
Fish Tacos with Cabbage Salsa
Catfish Tacos with Tequila Cream Corn
Pan-Sautéed Catfish with Cajun Crawfish Butter
Etruscan Tuna

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